Low FODMAP High Protein Egg and Cottage Cheese Muffin

Makes 21 mini muffins or 8-10 regular sized muffins

High protein, low FODMAP egg cottage cheese muffins. Perfect for anyone who wants a quick, on-the-go, high protein option. Freeze in an air tight container for an easy option for breakfast, lunch or a high protein snack.

Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian

Prep time: 10 minutes

Cook time: 12-30 minutes (depending on the size of your muffins)

Ingredients

6 eggs
¾ cup cottage cheese
1 cup finely chopped low fodmap vegetables e.g. tomato, green tips spring onion, capsicum, courgette
1 cup baby spinach, roughly chopping
½ cup chopped bacon or smoked salmon
½ cup edam cheese, grated
2 tsp For Every O’cajun seasoning

high protein low fodmap egg cottage cheese muffins

Method

Pre-heat the oven to 180°C degrees fan bake.
In a large mixing bowl, combine the eggs and cottage cheese. Mix together first until well combined.
Add the vegetables, bacon or salmon, cheese and cajun seasoning. Mix until well combined.
Spoon the mixture into a well-greased muffin tin.
Bake for 12-15 minutes if using mini muffins or 25 – 30 minutes for regular sized muffins or until the eggs are set.